As we were making our way around in city a cab, I remarked to my wife that you would probably be able to eat at a different restaurant for breakfast, lunch, and dinner for an entire year straight, and still have plenty of untapped locations for the future. And so it goes in New York City. According to the all-knowing interwebs, Manhattan alone is home to around 24,000 different restaurants, with constant openings and closings. Factor in surrounding boroughs like the Bronx, Brooklyn, and Queens, and that number skyrockets. Long story short: NYC is, without a doubt, the biggest eating hub in the country. There’s no shortage of options, regardless of what you’re craving.
The first time I came across Chef Sean Brock was on the beloved PBS Show, The Mind of a Chef. Here was this bearded, bespectacled fella, giggling along with Chef David Chang as they ate way-too spicy Kentucky Hot Chicken and then pounded whiskey at a distillery. But then he started talking about heritage cooking and utilizing South Carolina ingredients that were long forgotten; some of which nearly disappeared. The pride he showed in describing his love of food was inspiring. It was while watching this passionate side of Brock, that I made sure to make a mental note to put his flagship restaurant, Husk, on my list of must-try restaurants. So when my wife and I were searching for a honeymoon destination in the U.S., I threw out Charleston as a possibility. Spoiler alert: between the views and the food, Charleston did not disappoint.
New Orleans will always hold a very special place in my heart. My earliest recollections of New Orleans are not of the city itself; they are of the food. And those food memories are mostly of Emeril Lagasse, the larger-than-life chef on the Food Network, spouting all that Cajun and Creole cuisine had to offer. Watching Emeril – back when the Food Network produced shows where chefs actually cooked – was fundamental in developing my love of food. It got me interested in cooking which eventually turned into a love of researching, visiting, and now writing about, great restaurants. When I really sit down and think about it, much of this food love comes back to New Orleans.
So my one – and, thus far, only – trip to the Crescent City had to be perfect. There would be food, of course. But in an ironic twist, the food of New Orleans took a back seat to the real star of the trip. You see, the city where food is first, is also where Chew, Party of Two got its start, so to speak. New Orleans will always be, first and foremost, where I proposed to my wife.